Herbed Gluten Free Coconut Flour Pizza Crust

November 21, 2024

Herbed Gluten Free Coconut Flour Pizza Crust

Herbed Gluten Free Coconut Flour Pizza Crust with no toppings

Herbed Gluten Free Coconut Flour Pizza Crust pizza slice with toppings recipe photo

Herbed Gluten Free Coconut Flour Pizza Crust slice with toppings

Prepared by Sarah Shilhavy, Photos by Jeremiah Shilhavy

Servings: 1 small pizza
Preparation Time: 20 minutes

3 eggs
1 clove garlic, crushed or minced
1 cup whole milk or coconut milk
1/2 cup coconut flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil

Preheat oven to 375 degrees F.

Beat eggs in a medium sized bowl. Mix in milk and garlic.

Add remaining ingredients and beat into the milk mixture. The dough will be thinner in consistency then regular dough (more like a batter). Add just a bit more coconut flour if needed. The dough needs to be spreadable and thin but not extremely liquid-y like pancake batter.

Spread thinly and evenly on a pizza pan or cookie sheet lined with greased parchment paper (parchment paper is a must require!! This sticks terribly!).

Bake for 12-20 minutes in preheated oven. Crust is done when fully cooked through and bottom edges begin to brown.

Remove crust from oven and turn over. Carefully peel parchment paper from the bottom of the crust and place crust back on parchment paper with the bottom side up.

Top your pizza with sauce and whatever else you would like. Bake for another 5-10 minutes, depending on the toppings.

Recipe submitted by Jennifer, Bellingham, WA

Submit your recipe here!

Published on January 15, 2010

Tags: Coconut Flour, Coconut Oil, Gluten-free, Pizza|

(9 votes, average: 3.89 out of 5)

39 Comments

Carrie Bryn May 21, 2017 at 7:07 pm - Reply

Thanks for the heart recipe. I add some pizza sauce to the crust batter for a more herb,  pizza flavor.  Thx!

petticrew April 15, 2016 at 6:14 am - Reply

375 degrees is that F or ‘Celcius?

Admin - Orissa April 18, 2016 at 12:02 pm - Reply

Petticrew, thank you for your question. That is 375 degrees Fahrenheit. It is noted as such in the recipe now.

Deborah Jordan March 1, 2016 at 8:15 pm - Reply
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This was awesome and I will make it again
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Linda G August 3, 2014 at 5:24 pm - Reply

Two real negatives for me.  One, somehow I didn’t expect it to have so much coconut flavor.  It really tasted like something that would do much better in muffins and quick-breads rather than pizza. Second, the crust was overly delicate and extremely grainy, nothing like what I think of as pizza crust.  I guess if you could reorient yourself to those elements it would be okay, but I don’t think I’m going to pursue pizza again with this flour as a gluten-free alternative.  Muffins and quick-breads yes!

Cecile December 2, 2013 at 12:24 pm - Reply

Could I use almond milk in lieu of whole or coconut milk? My hanks!

Natalie August 2, 2013 at 8:37 pm - Reply

This looks amazing and I’m making it tomorrow! Question, I feel like I’ve heard somewhere that it’s better to cook the crust or the tortillas made with coconut crust the night before because it allows it to be a little more firm and substantial. Opinions? Quick response equal e-highfives!

Pamela July 9, 2013 at 10:55 pm - Reply

I would think you could do 200 degrees, maybe not over night. Good luck!

Kathrine White July 9, 2013 at 10:46 am - Reply

I love the chip Idea, but no dehyd.  could I bake them at 200 .

Kathrine White July 7, 2013 at 5:07 pm - Reply

Could use egg replacements?  Or pasterized farm eggs.  It stopped my allergy.

SM June 20, 2013 at 5:49 pm - Reply

Someone said they couldn’t eat dairy and asked what to substitute eggs with.  EGGS are NOT dairy!!!!  She may have an egg allergy but that is not part of the “dairy” family.

Doxielvr3 April 10, 2013 at 5:05 pm - Reply

Coconut flour is not anything like regular wheat flour. You need EGGS in this to make it work. It has a major learning curve.  I am excited to try this pizza crust.

bob l December 9, 2012 at 8:39 pm - Reply

I make it with 40 grams of coconut flour, 20 grams of almond flour (almonds grinded in coffee grinder), 150ml of milk and some cheddar cheese. garlic and brsl, Fricken amazing!

I cook the toppings in fry pan before hand (not too much meat) in coconut oil.  oh and I use full fat cheddar cheese and tomato paste. with the toppings as well.

kelly1818@rogers.com April 30, 2016 at 7:45 pm - Reply

I also cook my veggie toppings in coconut oil first b4 baking…turns out fabulous! As well, I use goat cheese (I  find even when I take Lactaid, it is the only cheese I can eat),  on top of my homemade tomato sauce………. Yummalicious!

I am absolutely thrilled to have found this recipe. I have severe gluten allergies, (among many other foods) and I really missed a good healthy pizza for those craving days.

Bon Appétit Everyone and Good Health to all.

Thanks

Karen November 17, 2012 at 7:09 am - Reply

I posted about the crust I made using protein powder and less coconut flour 2 days ago. I wanted to add a couple comments.  First, the crust was very tasty and much like using a biscuit bread for a crust.  It tasted yummy the next day to (I reheated it in the toaster oven). I am certain it will freeze well. Second, I ate the pizza happily (on two occasions) despite having all kinds of issues with the coconut fiber.  Not sure why but my system cant handle coconut flour. I only used 2 tablespoons and my goodness, did I ever have a belly ache. I am still paying for my indulgence.  Anyone else have problems with this flour? I am fine with other coconut products. I also seem to have trouble with almond flour which is why I turned to the coconut flour…I may need to switch to sunflower seed flour that I grind myself.

Karen November 15, 2012 at 6:17 pm - Reply

I made a version of this with only 2 tbsp of coconut flour with a scoop of protein powder, 2 eggs, 1/4 cup Parmesan cheese, 1tsp baking powder and a tbsp of full-fat mayo,salt and spices.  I added water until the consistency was a bit thicker than pancake batter.  It turned out pretty good. But I broiled the pizza afterwards. I might try to bake the topping-covered pizza at 400 next time.

Brenda September 26, 2012 at 4:49 am - Reply

There r so many great coconut flour recipes out there and they taste great, but it seems every time I eat coconut flour things they lay in my stomach like a rock and bloat me up??  Is this normal ??

Chelsea April 20, 2012 at 7:18 pm - Reply

Just made this and loved it! couldn’t get the texture right though…it was a lot thicker than expected and didn’t stay together after it was cooked. Any suggestions for next time? I added more milk while mixing, but the dough was a little more like cookie dough. SO glad to find a pizza I can eat!

Steven January 27, 2012 at 3:49 pm - Reply

Not a bad mix. I waited till the edges were brown, but it came out a little bit more moist than I like. I will try upping the baking time in the future, and see if that helps. Maybe swapping out some of the milk for an egg might help too…
The base would make a great bread replacement.

Sam January 21, 2012 at 10:36 am - Reply

Many thanks for this recipe!! I eagerly tried it at home but had no coconut milk or milk – so I used plain yoghurt. The end result was delicious – the based is delicious by itself.

Kirsten December 21, 2011 at 10:49 am - Reply
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Angela: Eggs are non-dairy.
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Nicky November 29, 2011 at 6:05 pm - Reply

Awesome! I’ve been missing pizza! I didn’t have whole milk so I used half a cup of Greek yogurt and half a cup of skim milk. It came out great!

James July 26, 2011 at 7:08 pm - Reply

My first attempt was a bit too moist. I thought I had it thick enough at first, but it came out not so right. I’ll try it again this weekend with a thicker consistency and see how it goes. Tasted great though!

Sarah:) May 31, 2011 at 8:04 pm - Reply

Angela: There are many egg substitutions out there, you could do a search on a search engine to see your options. One that is very popular and works well is “flax eggs” (1 tablespoon of freshly ground flax seeds soaked 2 tablespoons of water for 3 minutes). You can see it used in a recipe like this: http://www.freecoconutrecipes.com/index.cfm/2011/5/20/sweet-potato-vanilla-patty-cakes 

Another one that I’ve had success with is corn starch (1 tablespoon corn starch to 1-3 tablespoons water/milk). 

Give those a try and see how it works for you!

Angela May 31, 2011 at 7:13 pm - Reply

I don’t east dairy products, is there anything that you know of that can be used to substitute eggs?  I’ve missed out on a lot of baked goods because of the use of eggs.  Thankfully, I can use the coconut milk, but what the eggs?

Sarah:) April 21, 2011 at 10:22 pm - Reply
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Rebecca: Water should work.
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Rebecca April 21, 2011 at 9:23 pm - Reply

Can you use plain water for the milk/coconut milk?

abbi March 6, 2011 at 1:29 pm - Reply

Super good!  I followed recipe (using lt coconut milk) and baked in well greased cast iron skillet… perfect!  No sticking and no need for parchment paper.

Sarah:) January 10, 2011 at 12:30 pm - Reply

Alicia: You should only use parchment paper for baking, as the recipe calls for. Wax paper, as you mentioned, will burn and doesn’t help with sticking issues at all. So, only use parchment paper and you’ll have no problems. :)

Alicia January 10, 2011 at 12:08 pm - Reply

Ok, just tried it – flavor GREAT!!! But DO NOT use Wax paper!! First – it makes LOTS of smoke to set off sensitive smoke detectors in your home :)  Second… couldn’t use the crust cuz it stuck to the wax paper even greased waxed paper!!! Just FYI!

Sarah August 12, 2010 at 11:49 am - Reply

Probably; coconut flour just burns easily sometimes so keep an eye on it.

Jenny August 11, 2010 at 3:56 pm - Reply

Can you make this on the stove top with a flat pan? My oven has been out of order, and I for now I’ve been making regular pizza dough, but having to cook it stovetop. It’s not the same, at all (much denser) however it worked. Do you think that will work with this? Thanks

Andria August 10, 2010 at 5:14 pm - Reply

I have two of these in the oven right now, they smell great! I added about 1/4 cup of flax meal and it made it a nice dough texture.

Sarah August 8, 2010 at 10:14 pm - Reply
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Yes, I’m sure it would freeze well.
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Alyssa August 7, 2010 at 6:52 pm - Reply

Do you think that this can be frozen after the initial baking, before toppings are put on?

I can’t wait to try this recipe once I get some coconut flour. I will post a comment with my results once I make it.

veronica June 10, 2010 at 7:21 pm - Reply

This is a really decent gluten free pizza crust.  Much better tasting than Pizzeria Uno’s pizza crust.

Yana May 16, 2010 at 11:30 am - Reply

Thank you very much Jennifer!!!!!!
I was missing pizza for 4 years being grain free. Your recipe rocked my world. It’s delicious!!! I’m eating while typing with smile on my face.

Pamela February 7, 2010 at 6:26 pm - Reply

I dehydrated the finished baked product to turn it into chips!! I divided the crust into two, baked them according to directions then cut them w/ a pizza cutter and placed them in my dehydrator overnight at 135 degrees. They were crisp, wonderful and ready to be dunked in salsa for the superbowl!!

cookeaze January 17, 2010 at 11:11 am - Reply

I absolutely love Pizza, so this Coconut Flour Pizza  recipe is definitely bookmarked!

Herbed Gluten Free Coconut Flour Pizza Crust

Herbed Gluten Free Coconut Flour Pizza Crust

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